Built for sharing and driven by the grill, Diego Jun is where Sirine Boudjadi settled into a generous, flavour-forward dinner blending Mexican and Korean influences.
Beyond Meryal Waterpark, which I’d already ticked off, I’d never actually stepped inside Rixos Premium Qetaifan Island North. That changed with a visit to Diego Jun, a Mexican-Korean fusion restaurant with a clear focus on steakhouse cooking. I know it’s a big no for some people, but I really like fusion cuisine. When it works, it doesn’t blur identities, it sharpens them. You get to rediscover familiar flavours through unexpected techniques, new marinades, different cuts and heat.
Diego Jun understands that balance remarkably well. That same confidence carries through to the space itself. The room sets the tone straight away. Think dark, polished, quietly theatrical: leather banquettes, sculptural columns wrapped in copper tones, abstract murals splashed with burnt reds and earthy hues.
Straight Into Flavour
Things kick off with homemade cornbread, served warm and paired with seaweed butter as well as seaweed fries, lightly spicy. It’s an unusual opening, but a clever one: the sweetness of the cornbread plays beautifully against the umami depth of the butter. From there, the starters make the fusion immediately clear, led by the Wagyu Beef Katsu Sando. Thick slices of wagyu, breaded in panko, fried until golden, then tucked into soft, toasted white bread. It’s indulgent, no doubt about it, but also surprisingly balanced. The meat stays very juicy, the crust adds crunch, and the tangy sauce, somewhere between a smoky barbecue and a spicy ketchup, cuts through the richness just enough to keep me going back for another bite. We also get to try the Robata U6 Prawns and they absolutely earn their place on the table. Part of the Chef Specials section, they’re grilled over open fire, lightly charred, brushed with garlic oil and chilli, finished with chojang and a squeeze of lemon. Sweet corn on the side adds a subtle caramelised note that works very well with the smokiness of the prawns.
Turning Up The Heat Main course is where the word steakhouse really starts to make sense. And if there’s one dish that sums up Diego Jun’s approach, it’s the Australian Wagyu Tomahawk MB7 (1200g), the undisputed star of the show. The MB7 grading delivers exactly what we expect: deep marbling, richness and a buttery texture. Part of the appeal is the ritual around it: the tomahawk is first brought to the table raw, presented almost ceremonially. It then disappears back to the grill, before returning cooked to perfection, sliced tableside, juices still running. A final flourish follows with a pinch of coarse salt and a brief flame, controlled, precise and deeply satisfying to watch. A range of sauces follows: pepper, mushroom, Korean barbecue, with the chimichurri easily taking the lead. Alongside the tomahawk, the Australian Wagyu Ribeye MB5 (300g) goes in a different direction altogether. Thick, glossy and evenly cooked, it sits confidently at the centre of the plate, surrounded by carefully chosen sides: grilled asparagus, baby corn, romanesco cauliflower and a crisp potato block, with dots of smooth, slightly sweet purée tying everything together.
Still Hungry?
After all that fire and indulgence, it would be easy to stop there but Diego Jun makes a strong case for saving room and knows how to play it smart. Instead of chasing novelty at all costs, the menu mixes solid crowd-pleasers with a few playful, sharable twists. There’s the Truffle Slice, a towering, unapologetic chocolate cake built in generous layers. No surprises here, just pure chocolate comfort and satisfaction, which is exactly what you want sometimes. The Pistachio Cheesecake, served with a milk chocolate sauce, is smoother and lighter than expected, with a welcome nutty edge.
But the real showstopper? The Sharing Platter. Beyond the striking presentation, it delivers on variety: churros with chilli chocolate and caramel sauces, strawberry cheesecake chimichangas, Mexican flan, three kinds of mochi ice cream, matcha fondant and fresh-cut pineapple, kiwi and watermelon to keep things balanced. It’s generous, playful, and made for picking at, a fitting end to the experience and a great reminder that Diego Jun’s range doesn’t stop at the grill. ✤
GO: CALL 4144 4444 FOR MORE INFORMATION OR TO MAKE A BOOKING.
